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Strawberry Shortcake Cupcakes

Light and fluffy cupcakes bursting with creamy strawberry goodness, topped with luscious whipped cream—perfect for summer gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-Purpose Flour Gluten-free flour works as an alternative.
  • 1/2 cup Granulated Sugar Brown sugar can add flavor depth.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt Enhances flavor.
  • 1/4 cup Unsalted Butter Coconut oil can be a dairy alternative.
  • 2 whites Egg Whites Egg substitutes work well too.
  • 1/2 cup Sour Cream Greek yogurt stands in perfectly.
  • 1/4 cup Milk Any plant-based milk will do.
  • 1 teaspoon Vanilla Bean Paste/Extract Almond extract is a good alternative.
  • 1 cup Fresh Strawberries The star of the show; other berries can be used.
  • 1/2 cup Heavy Cream Coconut cream is a sumptuous substitute.
Strawberry Filling
  • 1 cup Fresh Strawberries Crushed for mixing.
  • 1 tablespoon Granulated Sugar For sweetening the strawberry mixture.
  • 1 tablespoon Cornstarch Mix with water for the filling.
  • 1 tablespoon Water To dissolve the cornstarch.
  • 1 teaspoon Lemon Zest Adds brightness to the filling.

Method
 

Preparing the Strawberry Filling
  1. Using a fork, mix the cornstarch and water until dissolved.
  2. Warm strawberries and sugar over medium heat in a saucepan, stirring often and crushing some strawberries.
  3. Bring the mixture to a simmer, then stir in the cornstarch mixture and simmer for 5 minutes.
  4. Remove from heat, mix in lemon zest, and let cool completely.
Baking the Cupcakes
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted butter and sugar together until gritty.
  4. Add egg whites, sour cream, milk, and vanilla, mixing until combined.
  5. Gradually mix wet and dry ingredients until mostly smooth.
  6. Fill liners 2/3 full with batter and bake for 20–22 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Assembling the Cupcakes
  1. Once cool, carve out a small cone from the center of each cupcake to fill with the strawberry mixture.
  2. Whip heavy cream with sugar and remaining strawberry filling.
  3. Frost each cupcake and garnish with sliced strawberries.

Notes

Serve the cupcakes chilled or at room temperature. Top with powdered sugar or a sprig of mint for a gourmet touch. Store decorated cupcakes in the fridge for up to five days.